Here are some of our favorite recipes we've stumbled upon throughout our trip thus far.
You're more than welcome to try them for yourselves and let us know what you think! Bon
Appetite! From Elvis’
Kitchen
Macaroni Salad
1 lb. Macaroni
½ cup sweet pickles
½ cup chopped onion
½ cup chopped bell pepper
1 dozen boiled eggs
4 tablespoons sugar
2 cups mayonnaise
½ teaspoon paprika
1 teaspoon salt
Boil macaroni for about 15 minutes.
Mix all other ingredients together well.
Pour over macaroni and sliced boil eggs and
Mix well.
Aunt Peggy Keleher’s
Enchilada Special – a favorite of all
Tortilla Casserole 4-5 servings
1 dozen corn tortillas
½ - 1 lb grated longhorn cheese (any favorite cheese will do)
1 can Cream of Chicken Soup – it’s the best
1 or 2 tablespoons onion
½ - ¾ cup milk*
1 4 oz can green chili chopped
Fry tortillas until soft in olive oil. Mix other ingredients.
Layer in casserole dish. Bake 350 for 25- 30 minutes.
* Substitute sour cream for milk for a tastier dish.
From Paul and Linda's Hotel
'Accidental' Huntza Miracle Bread
60 2 in squares
4 cups of Colloidal Mineral mix
1 and 1/2 cups of sunflower oil
1 and 1/2 cups of natural unrefined sugar-brown
16 fluid oz.of molasses
8 full cups of natural buckwheat flour
1/2 cup flaxseed or soya milk
1 t. sea salt
1 t. cinnamon
1 t. nutmeg
2 t. baking powder
1 cup of walnuts and almonds
1 cup of dried appricot, raisins and date
Mix all dry ingredients and then add wet ingredients.
Grease and lightly cooking pans (no more than 2 inch thick). Put mix in
1/2 inch thick. Bake at 300 degrees farenheit for 1 hour. After cooking reduce
heat to 90 degrees to dry bread for 2 more hours.
Margaritas
2 oz. Cuervo
1 oz. Grand Marnier or Cointreau
2 oz. freshly squeezed lime juice (use the keylimes)
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